Low Carb Pumpkin Pie

Oh boy, the holidays are approaching again and the aroma of freshly baked Pumpkin Pie fills the air.  Is it me, or did the time just fly by this year.  Must be because I’m getting older…LOL  You know how it is with us grannies, the older we get, the time seems to pass quicker.

One thing for sure is that I haven’t lost my appetite for dessert and being pre-diabetic hasn’t stopped me. 

Recipe for Pecan Nut pie crust follows immediately, so keep reading!

So today, I present to you a low carb pumpkin pie recipe that is just as delicious as the sugary high carb ones, but better for you.  It’s not only low carb, but it’s gluten free as well.  That’s right…the crust doesn’t even have a spec of wheat flour or any kind of flour, for that matter.  So indulge without the guilt this season and ENJOY!   

Prep Time: Prep Time = 10 Min. Cook Time = 50 min.

Total Time: 60 Min.

Serves: 8

Preheat oven to 425 F

Pie Filling:


  • 1 15 oz can pumpkin
  • 2 eggs
  • 1 cup fresh raw cream or unsweetened almond milk
  • 1 cup or to taste Pyure Organic Stevia
  • 1 tsp dark molasses (optional)
  • 2 tsp. cinnamon
  • 1 scant tsp nutmeg
  • 1/4 tsp ground ginger
  • Pinch cloves
  • 1/4 tsp. salt


Mix all the above ingredients into a food processor or blender and whirl to blend. 

Pour into Pecan Nut Crust (recipe follows immediately after this).  Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn’t soggy, but then allows the custard to bake more slowly). 

Bake until almost set in the middle, about 30 to 40 minutes more. If it starts to crack a bit around the edges, it’s probably done.



Pecan Nut Pie Crust

This is a great pie crust particularly for pumpkin pie, but can be used for other custard/pudding fillings as well, even if they’re not low carb.  It helps a lot to freeze the pecan pieces so that the butter blends through but quickly sets up into a pliable dough like mass.



Take pecans out of freezer and measure them into a food processor. (A blender may be used, but be careful not to blend them down too small).  Pulse the processor until the largest pieces are as big as lentils or split peas.  Add the butter and the sweetener.  Blend until it’s mixed evenly.  Dump into a pie pan and push with your fingers to cover the bottom and sides.  It should be the right consistency to mold the crust to the pie pan evenly.  Pour in the pumpkin pie filling and bake as directed for the filling recipe above.  


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